Kerala Thenga Aracha Meen Curry

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A classic and homely fish curry from Kerala, made using ground coconut paste, fish tamarind and spice.

The Recipe Intro includes the Vidoe on how to make this authentic home-style curry. Check it out.

Kerala Fish Curry with ground Coconut – Thenga Aracha Meen Meen Curry

Ingredients:

¾ kg ‏fish steaks on the bone ( King Fish is a good option for this curry)

2 pieces‏of fish tamarind ( gambooge / kudampuli) - rinsed well

½ cup‏coconut cream

To be ground to a smooth paste

2 ½ cups / 250 gms‏fresh grated coconut

2‏shallots

2 small‏green chillies

2 tsp‏chilli powder

2 tsp‏coriander powder

1 tsp‏turmeric powder

A few‏curry leaves

For Tempering:

2 Tbsp‏coconut oil

2-4‏shallots, sliced

A handful of‏curry leaves

To taste -‏sliced green chillies, sliced (optional)

Method:

The coconut paste must be ground on a stone ( sil bata) for the most authentic taste. I use my stone wet grinder. If you do not have one, use a heavy duty mixer – grinder instead.

Put all the ingredients to be ground into the wet grinder/ mixer and grind for a good 10-15 minutes, till you get a nice smooth paste. (Add just enough water to help the mixture to be ground smoothly and no more).

Meanwhile, cut, clean and set aside your fish pieces.

Add about half the amount of the ground paste ( about ¾ – 1 cup) to an Earthen Pot ‘Man Chatti’. (You can make the coconut paste in bulk – just double the recipe. It can be frozen in individual freezer bags to make the next curry easily).

Add 3 cups of water. Stir well. The mixture should be loose and thin but not too watery. If it seems too watery you need to add a bit more paste. See Video.

Turn on the heat and allow to come to a simmer.

Add the fish tamarind.

When the curry boils, add the fish pieces and bring back to a boil.

Add salt now.

Allow to simmer on low heat for 15-20 minutes, till the curry has thickened.

Now add the coconut cream and swirl the pot to incorporate. (Do not stir with ladle or you risk breaking your fish pieces). This is to get the perfect creamy consistency, without being gritty or too loose. You can also use the thickest extract of coconut milk.

Grate te fresh ginger, straight into the simmering curry.

Add just a little water at the very end to prevent further thickening of the curry / just to loosen a bit.

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